Stomacher used to prepare hot dogs, sliced turkey meat, smoked salmon, seafood, sliced cabbage, and lettuce leaves for bacteriophage assay against food-borne Listeria monocytogenes. Food-borne…
Continue ReadingDetection of Campylobacter using standard culture and PCR of 16S rRNA gene in freshly chilled poultry and poultry products in a slaughterhouse
The Stomacher® was used to prepare samples of skin, liver and breast meat for PCR study. The present study provides data on contamination level with…
Continue ReadingNew Real-Time Quantitative PCR Procedure for Quantification of Bifidobacteria in Human Fecal Samples.
Stomacher® 400 used to prepare faeces samples for comparative study of fluorescent in situ hybridization and the current gold standard for intestinal microbiota quantification. In…
Continue ReadingA novel approach for calculating shelf life of minimally processed vegetables
For microbiological analysis, 10 g of each sample were diluted with 90 ml of 0.1% peptone solution in a Stomacher® bag and blended for 1 min in…
Continue ReadingComparison of homogenization by blending or Stomaching on the recovery of Listeria monocytogenes from beef tissue
A Stomacher® 400 was used to blend beef tissue as part of the comparison in Listeria monocytogenes recovery. The study shows that there was no…
Continue ReadingInduction of Broad Cytotoxic T Cells by Protective DNA Vaccination Against Marburg and Ebola
Marburg and Ebola hemorrhagic fevers have been described as the most virulent viral diseases known to man due to associative lethality rates of up to 90%. Death…
Continue ReadingAntimicrobial Activity of Vinegar on Bacterial Species Isolated from Retail and Local Channel Catfish (Ictalurus punctatus)
The Stomacher® was used to blend cat fish samples to study the use of vinegar to reduce the growing number of illnesses caused by spoilage…
Continue ReadingPhenolic compounds from wine as natural preservatives of fish meat.
Stomacher® 400 lab blender has been used to process fish meat samples. The Stomacher® has also been used to conduct a preservative challenge test. The…
Continue ReadingPredictive model for growth of Clostridium perfringens in cooked cured pork
The inoculated meat was blended with a Stomacher 400 for 5 min to ensure even distribution of sodium nitrite and the organisms in the meat samples. The study…
Continue ReadingElectronic Nose for Rapid Detection of Food Borne Pathogens in Meat
The test system was ground pork that was mixed with a diluent, homogenized with a stomacher 400. The study shows that Aromatic compound Benzaldehyde was the aromatic compound that…
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